Slow Cooker Mexican Birria de Res

Introduction

Have you ever wondered how to make authentic Mexican Birria de Res without spending hours in the kitchen? This traditional slow-cooked beef stew, rich with deep, smoky flavors and tender meat, has won hearts worldwide—but the slow cooker version makes it easier than ever. If you’re craving a hearty, flavorful dish that’s perfect for gatherings or cozy dinners, this Slow Cooker Mexican Birria de Res recipe will satisfy your cravings with minimal effort.

Ingredients List

• 3 lbs beef chuck roast, cut into large chunks
• 5 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 4 cloves garlic
• 1 large white onion, quartered
• 2 bay leaves
• 1 tablespoon cumin seeds
• 1 tablespoon dried oregano
• 1 teaspoon black peppercorns
• 1 teaspoon ground cinnamon
• 1/4 cup apple cider vinegar
• 4 cups beef broth
• Salt to taste
• Corn tortillas (for serving)
• Chopped onions, cilantro, lime wedges (optional garnishes)

Substitutions:

• Use dried New Mexico or chipotle chiles if you can’t find traditional ones.
• Swap beef chuck with brisket or short ribs for a different texture.
• For a spicier version, add a dried arbol chile or chili powder.

Timing

• Prep Time: 20 minutes
• Cooking Time: 8 hours (low) or 5 hours (high)
• Total Time: Approximately 8 hours 20 minutes

Slow cooker Birria takes the traditional 4+ hour stove method and simplifies it with hands-off cooking.

Step-by-Step Instructions

Step 1: Prepare the Chiles

Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Soak them in hot water for 15 minutes until softened.

Step 2: Make the Sauce

In a blender, combine soaked chiles, garlic, onion, cumin seeds, oregano, peppercorns, cinnamon, and apple cider vinegar. Blend until smooth, adding some soaking water if needed.

Step 3: Season the Beef

Season the beef chunks generously with salt. Place them in the slow cooker.

Step 4: Combine and Cook

Pour the chile sauce and beef broth over the beef. Add bay leaves. Stir lightly to coat.

Step 5: Slow Cook

Cover and cook on low for 8 hours or high for 5 hours until the beef is tender and easily shredded.

Step 6: Shred and Serve

Remove beef and shred with two forks. Return shredded meat to the sauce and mix well.

Step 7: Serve

Serve with warm corn tortillas, chopped onions, cilantro, and lime wedges for authentic Mexican flavor.

Nutritional Information (Per Serving – Serves 6)

• Calories: 420 kcal
• Protein: 45g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 3g
• Sodium: 600mg

Healthier Alternatives for the Recipe

• Trim excess fat from beef to reduce calories.
• Use low-sodium beef broth to control salt intake.
• Add vegetables like carrots or potatoes for extra nutrients and fiber.

Serving Suggestions

• Serve as tacos with warm corn tortillas and classic toppings like diced onion, fresh cilantro, and a squeeze of lime.
• Pair with Mexican rice and refried beans for a full meal.
• Use leftover Birria as filling for quesadillas or burritos.

Common Mistakes to Avoid

• Skipping toasting chiles: Toasting releases essential flavors; don’t skip this step.
• Using water instead of broth: Broth adds richness and depth to the stew.
• Not soaking chiles long enough: Leads to gritty sauce. Soak until fully softened.
• Overcooking beef: Although slow cooker handles this well, very thin cuts can dry out.

Storing Tips for the Recipe

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat gently on the stove or microwave to maintain moisture.

Conclusion

This Slow Cooker Mexican Birria de Res recipe brings the authentic, rich flavors of traditional birria right to your home with ease. Tender beef, smoky chiles, and aromatic spices come together in a mouthwatering stew that’s perfect for any occasion.

Give it a try and tell us how you enjoyed your Birria! Don’t forget to leave a review and subscribe for more delicious Mexican recipes.

FAQs

Q1: Can I use a pressure cooker instead of a slow cooker?
Yes! Cook on high pressure for about 60 minutes with natural release.

Q2: How spicy is this Birria?
Mild to medium, but you can adjust chile types or add fresh chiles to increase heat.

Q3: What is the best cut of beef for Birria?
Beef chuck roast is ideal for slow cooking, but brisket or short ribs work well too.

Q4: Can I make Birria without dried chiles?
Using fresh chiles will change the flavor profile. Dried chiles provide the signature smoky depth.